Roasted Plum Spinach Salad with Candied Pecans
  • 6 plums
  • 2 Tbsp canola oil
  • 5 slices bacon, cooked, torn into pieces
  • ½ cup red onion, slivered
  • 1 – 142 g pkg baby spinach
Candied Pecans
  • ⅔ cup pecans
  • ⅓ cup granulated sugar
  • 2 Tbsp water
  • ¼ cup virgin canola oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp maple syrup
  • 1 tsp Dijon mustard
  1. Preheat oven to 350ºF. Line a baking tray with parchment paper. Spread pecans out evenly making sure none of them touch. Toast in preheated oven for 10 minutes; remove and set aside.
  2. Turn oven up to 450ºF. Prepare a second baking tray with parchment. Cut plums in half, remove pits and then slice into wedges. Toss with 2 Tbsp canola oil and lay out on prepared baking sheet. Roast for 6-8 minutes, turning once.
  3. To make Candied Pecans: stir sugar and water in a small saucepan over medium high heat until sugar is dissolved and comes to a gentle boil. Simmer for 5 minutes, without stirring, until starts to turn a golden colour. Drizzle over pecans and let stand for 20 minutes. When cooled completely, coarsely chop.
  4. To Make Dressing: Stir all ingredients together in a small jar.
  5. Assemble salad by placing spinach leaves on plates. Top with crumbled bacon, red onion, roasted plums and candied pecans. Drizzle with dressing.
Recipe by Eat In Eat Out at